Homemade Cinnamon Rolls (Cinnabon Copycat Recipe)
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4.8
9,496 reviews
Excellent
Homemade Cinnamon Rolls (Cinnabon Copycat Recipe)
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These homemade cinnamon rolls replicate the rich, soft, and fluffy texture of Cinnabon rolls using a dough made with warm milk, yeast, eggs, butter, sugar, salt, and bread flour. Rolled with a cinnamon-sugar-butter filling and topped with cream cheese frosting, they offer a tender crumb and sweet, creamy finish. The dough's slight tackiness and elastic texture result from careful kneading and resting before shaping.
Description
The Homemade Cinnamon Rolls (Cinnabon Copycat) start with proofing warm milk and yeast, then mixing in eggs, softened butter, sugar, salt, and bread flour to create a pliable dough. After resting, the dough is kneaded to develop elasticity, then rolled out and layered with a filling of butter, brown sugar, and cinnamon. After cutting into rolls and allowing a second rise, heavy cream is poured over the risen rolls before baking, which enriches them and helps form a tender crust.
The finished rolls are topped with a frosting made from softened cream cheese, butter, powdered sugar, and maple or vanilla extract, adding a tangy sweetness that complements the cinnamon filling. The bread flour contributes a fluffy yet sturdy texture, while the butter content keeps them soft and rich.
The recipe accommodates variations like using all-purpose flour or making smaller rolls with adjusted pans. It also includes tips for proofing yeast based on type and temperature. Overnight refrigeration after shaping allows for planning and convenience. Calories count applies when the full frosting is used, and not all must be applied at once.
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Ingredients
For the Dough:
- 1 cup milk 115 degrees F, warm
- 2 1/2 teaspoons instant dry yeast I like Red Star Platinum Baking Yeast
- 2 large egg at room temperature
- 1/3 cup butter Melted or very softened, but make sure it isn't over 110º Fahrenheit, salted
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 4 1/2 cups bread flour (divided)
For the Filling:
- 1/2 cup butter almost melted, salted
- 1 cup brown sugar packed
- 2 tablespoons cinnamon
- 1/2 cup heavy cream for pouring over the risen rolls
For the Frosting:
- 6 ounces cream cheese (softened)
- 1/3 cup butter softened, salted
- 2 cups powdered sugar
- 1/2 tablespoon maple extract (or vanilla)
Instructions
- Pour the warm milk (115ºF) in the bowl of a stand mixer and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes. The yeast will get a little frothy to show it is activated. 1 cup warm milk, 2 1/2 teaspoons instant dry yeast*-
- Add the room temperature eggs, butter and sugar. Mix until combined. 2 large eggs, 1/3 cup salted butter**, 1/2 cup granulated sugar
- Add in salt and 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. 1 teaspoon salt, 4 1/2 cups bread flour
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- To knead, beat the dough on medium speed for 5-7 minutes, adding in up to 1/2 cup more flour only if needed to form a dough. The dough should be elastic and smooth. **The dough should be tacky and will pull away from the sides of the bowl but may stick slightly to the bottom. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 1/4 cups, but start with 4 cups.
- Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.
- Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside. 1/2 cup salted butter, 1 cup packed brown sugar, 2 tablespoons cinnamon
- Sprinkle a pastry mat or work surface generously with flour. Turn out the dough onto the surface and sprinkle the top of the dough with additional flour.
- Flour a rolling pin and roll the dough to about a 24x15" rectangle. (the size of the rectangle can vary...it does not have to be exact!)
- Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
- Starting on the long side, roll the dough up tightly jelly roll style.
- Cut into 12 slices and place in a greased 9x13 baking pan.**** Cover the pan and allow the rolls to rise for 20 minutes while the oven is preheating.
- Preheat the oven to 375ºF.
- Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. 1/2 cup heavy cream***
- Bake in a preheated oven for 25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note...the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 30 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
- While the rolls are cooling, prepare the cream cheese frosting.
- In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well. 6 ounces cream cheese, 1/3 cup salted butter
- Add in your favorite extract and the powdered sugar. Beat until combined. Spread the frosting over the cooled rolls. 1/2 tablespoon maple extract, 2 cups powdered sugar
Notes
- One packet of yeast equals 2 1/4 teaspoons and use milk temperature recommendations from your yeast packaging.
- Using 1/2 cup butter instead of 1/3 cup can make rolls softer.
- Substitute cream in the filling with half and half, evaporated milk, or similar alternatives if needed.
- Use bread flour for a fluffier, chewier texture; all-purpose flour yields a softer roll.
- Dough can be refrigerated overnight after shaping; allow time to come to room temperature before baking.
- Adjust roll size and pan dimensions if making smaller rolls for more evenly risen baking.
Nutrition Information
Show Details
Calories
618kcal
(31%)
Carbohydrates
85g
(28%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Cholesterol
109mg
(36%)
Sodium
427mg
(18%)
Potassium
145mg
(3%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
965IU
(19%)
Calcium
89mg
(9%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 85g | 28% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 109mg | 36% |
| Sodium | 427mg | 18% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 965IU | 19% |
| Calcium | 89mg | 9% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.8
9,496 reviews
Excellent
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